Immune Boosting Soup

Immune Boosting Soup

The making of soup is a lost tradition, yet nothing seems more soothing than a bowl of homemade soup that has been prepared with love. Many cultures start their day with a bowl of soup or broth. You don’t have to think of soup as only a lunch or dinner option. Think outside of the breakfast box (cereal box) and feel free to mimic the Japanese or French and start your day by warming up your bones with left over soup. It’s very grounding, warming and soothing for the soul.

During cold and flu season, you can use this basic recipe as an immune-boosting foundation. Experiment with what’s in your pantry; add vegetables &/or beans you & your children enjoy. You can find Astragalus root in your local health food store, or Chinese grocer.


What you need

4 dried or 2 fresh Shitake mushrooms (immune stimulant)
1 large Onion, chopped (antibacterial, antiviral)
4-8 cloves Garlic, minced (antibacterial, antiviral)
2 tbsp ginger, grated (anti-inflammatory)
2 Tbsp Olive oil
8 cups Water or vegetable or organic chicken broth
4 or 5 Astragalus root sticks (immune support, antiviral)
6 cups vegetables, cut into bite-sized pieces (good choices are carrots, celery, potatoes, squash, tomatoes, green beans, and zucchini)
1 pound firm organic chicken or organic tofu, cut into small cubes (protein source)
1 cup brown rice elbow or macaroni pasta, quinoa, millet or barley pearls (fiber source)
1/4 cup fresh parsley, finely chopped
1/4 cup fresh basil, finely chopped
1 fresh lemon, juiced

What you do

1. Soak the mushrooms in a cup of hot water for 10 minutes while preparing the soup.

2. Sauté onion, garlic and ginger in oil in a large stockpot until softened. Add water or stock and astragalus and bring to a boil.

3. Slice mushrooms and add with their soaking liquid. Add vegetables, pasta and protein simmer on low, covered, for 20 minutes.

4. Remove from heat, add the lemon juice, basil and parsley. Cover and steep, off the heat, for 5 minutes. Remove astragalus sticks, eat and enjoy!

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